This easy Tiramisu is a twist on the traditional recipe. It is a mouth-watering dessert that’s egg-less and alcohol-free – perfect for satisfying your sweet tooth without any guilt.
This recipe variation comes from my mom. She made the dessert once or twice using the original recipe with eggs, alcohol, and mascarpone and then she simplified. And never went back. I’m like that, too. I’ve never made a “normal” tiramisu and usually I don’t like the ones that other people make. They are just too much. Too heavy and too many flavors coming together.
This recipe is really simple and easy. Instead of the heavy mascarpone cream, I use cream cheese and whipped cream combined together, for a lighter version. There is also no egg and no alcohol. Even with these modifications, the dessert is full of flavor and is addictingly delicious. I get a lot of questions about it and people asking how I make it. It really is good!
Can I leave out Alcohol from Tiramisu?
Yes! Definitely. In fact, the original Tiramisu dessert did not have alcohol added in. So when you leave out the alcohol, you go back to the origin:)
Side Note: if you’ve ever wondered about the history of Tiramisu, here is a great article from the National Geographic. It’s a fun read and you can find out more about this well-loved dessert.
Ingredients for Easy Tiramisu
To create this egg-less and alcohol-free tiramisu, you will need the following ingredients:
Cream Cheese – I love using the Philadelphia brand.
Heavy whipping cream – to make whipped cream. You can use Cool Whip in a pinch but, homemade whipped cream is much better.
Ladyfinger biscuits – available online or in your local grocery store.
Strong black coffee – do not use instant coffee
Sugar – plain white sugar
Vanilla sugar – available online, or you can use normal sugar and vanilla extract.
Cocoa powder – for dusting
With just a handful of ingredients, you can easily whip up this delicious dessert that’s sure to impress your guests or satisfy your own sweet cravings.
How to Preapare this Easy Tiramisu
Brew 1 and 1/3 cups of very strong coffee and add two heaping tablespoons of sugar to it. Mix well until the sugar is dissolved. Then let the coffee cool to room temperature.
Meanwhile, combine the cream cheese and ¼ cup sugar in a medium sized bowl and beat using an electric hand mixer until the sugar is completely dissolved. You can take a pinch of the cream cheese and feel with your fingers if all the sugar granules are dissolved (about 2-3 minutes on high speed). Make sure to scrape off the sides at least once. Set aside.
In a second medium-sized bowl, beat heavy whipping cream and vanilla sugar. Or just use normal sugar and add vanilla extract. See my post on making whipping cream for all the details. Beat the cream until it’s thick and creamy and no longer runny (about 5 minutes).
Once the whipping cream is done, add it to the cream cheese and sugar mixture and beat until combined. Keep the cream mixture in the fridge until you are ready to spread it.
Once your coffee has cooled, you can start preparing the dessert. Lay out the ladyfinger cookies in a single layer into a 7 x 11 inch casserole dish. Using a pastry brush (I have a silicone one), brush on half of the coffee on the cookies.
Alternatively, you can pour the coffee into a deeper bowl and dip the ladyfinger cookies into the coffee. Make sure the cookies are fully coated, but not soggy. I prefer to brush on the coffee as I can place the cookies into the dish and line them more perfectly, cutting them as necessary to fit into the pan. But that’s my preference. Do what works best for you.
Once the ladyfinger cookies are brushed with coffee, spoon half of the cream cheese whipped cream mixture onto the cookies and spread evenly using a spatula.
Add the second layer of ladyfinger cookies, cutting as necessary for a perfect fit. Brush the rest of the coffee onto the cookies. Cover the cookies with the rest of the cream cheese whipping cream and spread it out as evenly and smoothly as possible. Using an angled frosting spatula works great here. Or just use a big chef’s knife.
To finish, use a small fine-mesh sieve to dust a generous layer of cocoa powder over the top of the tiramisu. This will not only add a hint of chocolate flavor but also create a beautiful, rustic look.
Refrigerating Simple Tiramisu
In my experience, it is best to refrigerate the tiramisu overnight. Because of that, it is one of my go-to desserts for when we have visitors and I need to prepare a lot of things. It works perfectly to prepare the dessert a day ahead. It just tastes much better.
The ladyfinger cookies will soak up the coffee and the creamy mixture, transforming into a decadent and moist dessert.
How to serve Tiramisu
Cut Tiramisu into 8 portions and serve individually. You can add a decoration or topping to the top to make it look pretty or add a pop of color. I used coffee beans here because it flows so well. Here are other things you can use:
- Chocolate shavings
- Chocolate pieces
- Fresh berries
For a finishing touch, consider pairing the tiramisu with a cup of coffee or espresso. The bitterness and acidity of the coffee will balance out the sweetness of the dessert and enhance the flavors. This is my favorite way to enjoy tiramisu. A good cup of tea with a splash of milk is also really-really good.
Lastly, if you make this Easy Tiramisu, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Easy Tiramisu (No eggs, Acohol-free)
- 1 ⅓ cups Strong coffee
- ¼ cup + 2 tbsp sugar
- 10.6 oz (300g) Cream cheese
- 1 ½ cups Heavy whipping cream
- 25-26 Ladyfinger biscuits
- 1 ¼ tbsp Vanilla Sugar (or regular sugar and 1 tsp vanilla extract)
- Cocoa for dusting
- Make 1 ⅓ cups really strong coffee. Add 2 heaping tablespoons of sugar to the coffee and mix well until the sugar is dissolved. Set aside to cool.
- In a medium-sized bowl combine 10.6oz cream cheese and ¼ cup sugar. Beat them together until the sugar granules dissolve in the cream cheese (about 3-4 minutes). Set aside.
- In a separate medium-sized bowl, beat 1 ½ cups heavy whipping cream with 1 ¼ tbsp vanilla sugar together until you get a thick whipped cream mixture. (Alternatively, use regular sugar and add 1 tsp of vanilla extract).
- Combine the whipped cream and the cream cheese mixture and beat until well-combined (half a minute or so).
- Lay out approximately 12 ladyfinger biscuits into a 7 x 11 inch casserole/baking dish cutting them as necessary to fit the dish. Using a pastry brush, brush half of the coffee onto the biscuits (Alternatively, pour the coffee into a bowl, dip each side of the biscuits into the coffee and lay into the baking dish).
- Cover the first layer of the ladyfinger biscuits with half of the cream cheese whipped cream mixture and spread it out evenly.
- Place an additional 13-14 ladyfinger biscuits onto the layer of cream and using the pastry brush, spread the rest of the coffee onto the biscuits (or dip the biscuits into the coffee and then place onto the cream layer).
- Spread the rest of the cream onto the biscuits and using an angled frosting spatula, even out the frosting on the top (a large chef's knife can also be used for this step.
- Using a small mesh-sieve, sprinkle cocoa powder onto the top of the cake, until well-covered. Cover with plastic wrap and refrigerate over night.
- Slice and serve. (Tip: place your knife into boiling water and wipe it off. Slice the tiramisu with the still hot knife to get an even cut).